This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!

FoodBuzz

Monday, August 11, 2008

Curry or Porial is a vegetable prepared as a side dish. Its does not contain any gravy. A great many varieties of curries can be cooked with any vegetable under the sky! Two or four varieties of curries, are usually prepared in great luncheons. Varieties include the mildly seasoned sauteed or boiled vegetables. Fresh grated coconut may or may not be added. The second is the roasted or fried variety. Senai Kizhangu curry is a mix of both, and is first boiled and then roasted.

INGREDIENTS

Elephant Yam – 250gms

Turmeric Powder – ¼ tsp

Asafoetida – 1 pinch

Tamarind – 1 small marble size

Salt – 1 tsp

Oil – 2 tbsp

Mustard Seeds- ½ tsp

Black Gram Dal – 1 tbsp

Red Chillies – 4

Curry Leaves – A few

METHOD

1. Rub your palms with oil (beware, if you don’t do this, yam causes itching!) and cut the yam into small pieces, discarding the rough skin.

2. Boil the yam in adequate water with tamarind, turmeric powder and asafoetida.

3. When the yam is cooked add salt and boil it for a few more minutes and drain the water.

4. Heat oil in a pan and add the mustard seeds.

5. After it splutters add the black gram dal until it turn golden.

6. Add broken red chillies and fry till crisp.

7. Add curry leaves and then the cooked and drained vegetable.

8. Saute it with a spatula until it becomes dry.

9. If you want the curry to be crisp add 2 more spoons of oil. Cook this on low flame till it becomes crisp, mixing occasionally.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.